Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.
Cheesy Chicken Spaghetti Casserole - chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!